garlicky kale with fire-roasted tomatoes + cheesy brown rice farina “grits”
Note: Thank you all SO MUCH for your kind words and enthusiasm about my eCookbook news! I’m sorry I wasn’t able to respond to everyone individually but know that each and every comment means the world to me. If you haven’t joined the Facebook team yet, you still can!
Oof, that title is a mouthful.
And the recipe is, too. A delicious, delicious mouthful.
First things first: Have you ever tried farina? I grew up with the wheat cereal version from the blue and white box with the boy on the front who’s SUPER happy to be eating a bowl of it — which I assume can only be true if he added about a half-cup of sugar and a few dashes of cinnamon on top, as I did. It was the only way that stuff would taste good and not anything remotely like slop.
Maybe it’s because I wasn’t quite aware of its versatility as a youth or I got really, really overloaded on all the sugar (nahhhh, that can’t be it), but I haven’t had a bowl of farina in many moons. That is, until I was introduced to brown rice farina. And everything changed.
You see, Bob’s Red Mill makes this creamy brown rice farina that is not only gluten free and good for you, but also SCRUMPTIOUS. And totally inspiring, which is why I came up with the aforementioned recipe with a mega-title. If only I’d known about this stuff years ago, I could have saved myself from a lot of a crappy breakfasts and perhaps a few pounds of sugar from my diet. Ah, well. At least I’m enlightened to it now.
The fantastic thing about farina is that it is incredibly filling. I love this because I need to feel like I actually ate something for breakfast in order to jump-start my day, you know? But I don’t think eating a four-egg omelet with bacon and toast every morning is going to be the most wholesome or economical route. This recipe incorporates some melty cheese and butter into the farina (YES), and then it’s all topped with a flavorful medley of sauteed kale, fire-roasted tomatoes and garlic. Savory, satisfying, nutritious breakfast FTW.
Head over to the Bob’s Red Mill blog for the recipe! And happy breakfasting.
Disclosure: I am an ambassador for Bob’s Red Mill and received compensation for recipe development purposes. All opinions are my own.
These grits look unbelievable! I so want this in my life!
Mmmm yum! This sounds so good! Thanks for sharing!
xo Jennifer
http://seekingstyleblog.wordpress.com/
Mmm this meal is lovely!! Loving those tomatoes.
I’ve never heard of farina until today, must try!
Belated congrats on our e-cookbook! I’m so happy for you! It will be fantastic, I know! I too love a good, stick to the ribs breakfast, I will definitely have to give this a try, those ingredients are so gorgeous and right up my alley!
This is stunning! Heading over to the recipe now!
Jocelyn — I so want this in your life, too! You’ll love it. 🙂
Jennifer — Thanks so much!
Katrina — The fire-roasted toms are my fave, no question. 🙂 Thanks, love!
Nicole — Seeeeeeriously, the Bob’s Red Mill farina is so, so good.
Maria — Thanks, friend! I’m excited about it. 🙂 And yes, this is definitely a stick-to-your-ribs breakfast… the best kind.
Marie — Thanks, lovely!
Ahh my Mom used to make farina when we were little, thanks for bringing back those memories! This looks delicious ps!
I could eat this for breakfast, lunch and dinner! Oooo even switch it up and throw it over some cheesy polenta!
This looks like comfort in a bowl, love the garlicky kale and fire-roasted tomatoes!
Girl, this is one beautiful recipe – so rich and vibrant with color! Not to mention it looks uber delicious….
This looks insanely delicious!! I need to find some of this brown rice farina now!
This is perfection in a bowl. I am going to make this as a single-lady dinner one night soon. It’s happening.
Alexe — Farina is so nostalgic. 🙂 Thanks!
Stefanie — Yes yes, do that.
Laura — Total comfort in a bowl! Thanks, lady 🙂
Pamela — Thanks, lovely!
Liz — You definitely do! You’ll love it.
Stephie — It’s perfect for those nights. That way you don’t have to share.
I adore this meal. It is my kind food all the way. Polenta, kale and mushroom? yes!
Mmmm love it!
I’ve never tried brown rice farina but it looks so creamy and tasty! Love the kale and fire roasted tomatoes in here and it sounds amazing with the parmesan cheese too!
Ahhh, this looks SOOOO good. Practically drooling over here.
garlic + kale = amazing!
True story – I just made my first grits this weekend and I am a GONER!! Oh my gosh – I have to try it like this now!!
I’ve never heard of farina before but I love Bob’s Red Mill grains. This grits looks so goooooood!
I love finding different uses for Bob’s Mill farina! Heading over to check out the recipe now.
You know I love this.. All these flavors sound incredible!
This looks fantastic!! Heading over to check out the recipe now!
This looks amazing! I love kale! Your pictures look great, thanks for sharing!
Tieghan — Thanks, girl!
madscar — Thanks!
Kelly — You’d love it! It’s extra yummy with savory toppings. And cheese, duh. 🙂
Laura — I know the feeling. 😉
Ali — Best combo ever! 🙂
Megan — Right?? So much yum. Thanks, friend!
Zainab — Farina is really similar to grits, but I’d say this is even smoother and creamier. It’s yum. 🙂
Ashley — Yes! Do it! 🙂
Erika — Oh, I do know this. 🙂 Thanks, lady!
Dishing up the dirt — Thanks, friend!
Danielle — Thanks so much!
What is this farina you speak of? It looks so creamy and comforting! I have to try it!
I barely got introduced to grits by my husband and I’m totally addicted. I’ve been looking for new ways to eat them and loving this!
Courtney — It’s magic. Tasty magic. 😉
Chelsea — Thanks, lady! Grits really are addicting.
Farina is what all Russian and Ukrainian kids were forced to have for breakfast by our well-meaning parents. We were told it would make us tall and strong but we just couldn’t take it anymore haha.
Now that I’m a semi-adult, I actually kind of enjoy it on the rare occasion it pops up. We boil it in whole milk and stir in sugar and butter at the end. 🙂
OMG, this looks SO GOOD! At first glance, I’d think that was white corn polenta under that delicious, delicious tomato-and-kale. And rice farina sounds somehow healthier than corn polenta/grits. Yum yum yum!
p.s. congrats on the eCookbook 🙂
I’m a big polenta lover but I actually dont’ think I’ve ever had farina!! Wondering what the difference is between the two…but either way, I love this savory ragout on top of these grits! Such a perfect breakfast.
Sasha — Isn’t it funny how that works? Though who could ever hate farina with sugar and butter. 😉
Joyti — It’s basically just like polenta but creamier and sweeter, I think. So good. 🙂 Thanks for the congrats!
Joanne — In my experience farina is usually made from wheat (or in this case, brown rice) while grits are from corn, and they’re smoother and creamier. I mean, they’re both delicious with cheese and butter, though. 🙂
I’ve never heard of farina before! But after seeing this delicious recipe, I can’t wait to try it!
Yum! I’ve never tried grits. I’ve read about them… and that’s it so far. But every time I see images like yours I start craving some creamy, delicious grits… or farina, like this post! We can get some Bob’s Red Mill products over here but I’ve never seen this particular farina. Sounds delish! I will (again) go hunting to try this recipe over the weekend. Oh, and yay re the eBook Steph, congrats!! xx
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Anything that has a chef equation of kale + garlicky = happiness in a bowl of grits ( and my stomach!)
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I have tried this recipe and it is amazing. It has become a staple in hour house!